Apple Cinnamon Muffins
These Apple Cinnamon Muffins are fluffy and delicious with a crumb topping. You'll love that they come together in less than 30 minutes, and are perfect for a grab and go breakfast.
Servings: 12 muffins
Ingredients
For the muffins:
- 1 3/4 cup All purpose flour or whole wheat flour*
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter (at room temperature or softened)
- 1/2 cup dark brown sugar
- 3 tbsp granulated sugar
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
- 1/2 cup sour cream or plain greek yogurt (can use dairy-free)
- 1/4 cup milk (I use dairy-free oat milk)
- 2 medium apples** (peeled, cored, and diced)
For the crumb topping:
- 3 tbsp melted unsalted butter
- 1/4 cup dark brown sugar
- 1 tsp cinnamon
- pinch of sea salt
- 1/3 cup rolled oats
Instructions
- Preheat the oven to 425 degrees. Prepare a 12 muffin pan by lining with muffin wrappers. Lightly grease each muffin cup and set aside.
- In medium sized bowl, mix together your dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat together the butter and sugars until creamed. Now whisk in the eggs, vanilla extract, yogurt or sour cream, and milk. Whisk until smooth and combined.
- Pour the dry ingredients into wet and continue to mix using a wooden spoon or rubber spatula. Now fold in the apples.
- Spoon the mixture into each of the prepared muffin cups. Fill all the way to the top!
- In a small bowl, make your crumb topping ingredients. Stir together the melted butter, brown sugar, cinnamon, salt, and oats. Spoon the mixture on top of each muffin cup.
- Transfer to the oven and bake for 5 minutes at 425 degrees. Lower the temperature to 375 and bake another 15 minutes. Remove from oven and let cool for 5-10 minutes. You can enjoy warm right here, or transfer to a wired rack and let cool completely. Store in an air tight container. My preferred method is freezing shortly after baking!
Notes
*You can use gluten-free flour in this recipe. Use a brand like King Arthur's or Bob's Red Mill and the measurements will be a one for one swap.
**For the apples, I used honey crisp in this recipe but you can use your preferred brand. Please see the section above in the blog post for notes on best baking apples.